COCONUT CREAM KEY West LIME SORBET WITH HOMEMADE GRAHAM CRACKER CRUST CHUNKS

Makes 2 quarts.

Ingredients Homemade graham Crack

er Crust 1/ 3 cup butter

1 1/4 cups graham cracker crumbs

1/4 cup sugar sorbet 2 (15-ounce) cans cream of coconut (full fat) 1 1/2 cups water 1 cup lime juice (such as Nellie & Joe’s Famous Key West Lime Juice, or fresh squeezed)

Directions 1 To make the crust, preheat the oven to 350 degrees. Melt the butter in a medium glass bowl. Add the graham cracker crumbs and sugar to the bowl and stir until completely incorporated. Press the mixture firmly in a 9-inch pie plate and bake 8-10 minutes. Cool overnight so it gets crunchy. Break into medium chunks. 2 To make the sorbet, whisk the cream of coconut, water and lime juice in a large bowl. Refrigerate at least 12 hours. The fat will congeal into coconut fat chunks when put in ice cream maker. 3 Place cold mix in 2-quart ice cream maker and process 20-25 minutes, until it reaches the consistency of soft-serve, Add graham cracker chunks for the last 2 minutes of churning. Put the container in freezer and allow to harden for 4 to 6 hours.